Post by chief_cook2 on May 26, 2003 19:24:15 GMT -6
3 lbs. asparagus, ends and tips cut off and reserved separately and stalks cut crosswise into 1-inch pieces.
2 ½ cups water
2 medium onions, finely chopped
1 ½ Tbs. butter
2 cups chicken or vegetable broth
For the basil cream:
½ heavy cream
1 ½ cups packed fresh basil leaves
½ tsp. salt
In a small saucepan simmer reserved asparagus ends in water, covered, 15 minutes. Remove and discard asparagus ends with a slotted spoon and bring water to a boil. Add reserved asparagus tips and cook, uncovered, over high heat till crisp-tender, about 3 minutes. Transfer asparagus tips only (save the cooking liquid) to a bowl of ice water for 2-3 minutes, then drain well.
In a heavy 4-qt. Saucepan cook onions in butter with salt and pepper to taste over medium heat, stirring, till pale golden. Add asparagus stalk pieces, broth, and reserved cooking liquid and simmer, covered, 15 minutes, or until asparagus pieces are tender.
While soup simmers:
In a small saucepan, bring cream to a boil and stir in basil and salt. Cook mixture over high heat, stirring, till basil is wilted, 5-10 seconds. Puree mixture in a blender or food processor, then return mixture to the saucepan and keep warm.
Puree soup in a clean blender or processor in small batches and return to 4-qt. Saucepan, thinning with water if desired. Season soup with salt and pepper and heat over moderately low heat, stirring occasionally, till heated through.
Divide soup among 6 bowls and add asparagus tips, arranging them decoratively. Drizzle basil cream over each serving. Makes 7 cups.